Best Miss Kittys Evolutionary Potato Salad By Florida Native Recipes

MISS KITTY'S EVOLUTIONARY POTATO SALAD (BY FLORIDA NATIVE)

Miss Kitty's Evolutionary Potato Salad (By Florida Native) image

This is my 'evolutionary' potato salad recipe. I started making this when I was about 17 years old, and have changed ingredients over the years until it got to this point -- now, I like it just the way it is! My biggest change was once I was making this for a party and mistakenly put chili powder in instead of paprika. I got upset, but added the paprika anyway, and off we went. I got more compliments on my "messed up" potato salad than on any other occasion! And it tasted GOOD. So I stuck with it. Some of the measurements are approximate (mayo especially) as I just dump stuff in, stir it up, and taste it until it's right. And how wet you like your potato salad is a personal thing. I just KNOW when it's the right consistency for our family.

Provided by kitty.rock

Categories Potato

Time 50m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

8 -10 medium red potatoes, peeled, rinsed, and cubed
6 -8 hard-boiled eggs, coarsely chopped
2 celery ribs, finely diced
1 tablespoon Dijon mustard
1 -1 1/2 cup Hellmann's mayonnaise (when adding mayonnaise, depending on how much mayo you like, add 1/2 cup at a time until the desired)
1/8 teaspoon chili powder (to taste)
7 dashes paprika
sea salt
fresh ground black pepper
3 -5 dill pickle spears, chopped (I use Claussen)

Steps:

Peel potatoes, rinse, slice and cube. Place in boiling pot of water with salt and pepper to your taste. Boil 10-15 minutes, or until just tender when pierced with a fork.
Remove from heat, drain, and cool potatoes.
Peel and rinse HB eggs. Quarter, then coarsely chop in chunks. Set aside.
In a large bowl, add potatoes, celery, and eggs.
Add mustard, 1/2 cup mayonnaise, chili powder, and paprika. Stir to blend.
Taste test; add more mayo to your taste and sea salt and ground pepper to taste.
Add chopped dill pickles last and stir to mix.
Taste test again. Adjust mayo, salt and pepper if needed.
NOTE: Additional mayonnaise can be added to get salad to desired consistency. I usually add a little "extra" as it seems to get absorbed by the potatoes and I don't like it dry.

Nutrition Facts : Calories 220.8, Fat 9.5, SaturatedFat 1.8, Cholesterol 111.1, Sodium 294.5, Carbohydrate 28.2, Fiber 2.7, Sugar 3.4, Protein 6.2

OLD FASHIONED POTATO SALAD

Old Fashioned Potato Salad image

This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.

Provided by jewellkay

Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

5 potatoes
3 eggs
1 cup chopped celery
½ cup chopped onion
½ cup sweet pickle relish
¼ teaspoon garlic salt
¼ teaspoon celery salt
1 tablespoon prepared mustard
ground black pepper to taste
¼ cup mayonnaise

Steps:

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g